Fried Farmers

Wow! That was a hot one.If you are a regular reader of Dishing the Dirt, you may recall my missives about farming in freezing weather over the years. What I’d given for blast of Arctic air last week. Customers often ask which I like better—the cold or the heat. That’s easy, the cold. I can put on more and warmer layers, but in the heat, there is only so much I can take off. And the livestock? They’re stuck wearing fur coats, wool sweaters and down jackets.For farmers there is no taking off in the oppressive heat if you want to eat. Fruits and vegetables must be picked and packed. Animals must be tended even more so as temperature extremes are when Mother Nature tends to cull the weak and infirmed. This is another reason I prefer colder temperatures. In a polar vortex if something dies it’s ok to wait until less inclement conditions to deal with the unfortunate. In hot weather, it’s a constant vigil requiring immediate action as the rate of decomposition and the Earth’s undertakers (maggots, beetles, vultures) seem to increase exponentially as temperatures soar.So how do farmers deal with the heat?As you may have noticed last week the markets adjusted their hours to reduce both vendors and farmers exposure to record temperatures. Similarly, this is why there are adjusted hours during the winter market season and closures due to wintery weather.Chatting with fellow vendors prior to the opening of market on Sunday I asked them what the excessive heat meant for them and how they deal with it.At Young Harvests, their number one priority is keeping everything watered. Rob explained that the greenhouses can become dangerously hot for the tender greens and must be ventilated. “The sides are rolled as high as they can go, and the fans are at full blast.” Additionally, Rob uses shade cloth, a type of black nylon netting that can be spread on top of the greenhouses to diffuse the direct rays of the sun.Cameron at Bending Bridge Farm was more pragmatic about the heat. “We go sit in the cooler when we get too hot.” Who needs air conditioning when you have a walk-in?Lucas at Spiral Path Farm was sporting his swim shorts so that as soon as he got home, he’d be able to dive into his pool without changing. In all seriousness though, he humbly pointed out that his workers are doing the best they can to get produce picked at the peak of ripeness. “Those guys are amazing,” he said explaining that things like melons, peppers and tomatoes have to be picked when they are ripe. “There’s no waiting on cooler weather.”Vendors had an assortment of cooling strategies to get them through markets. There were portable fans, cooling towels and lots of extra water and ice. I kept a misting bottle of cold water handy for myself, fellow vendors and customers. It’s amazing what a spritz on bare toes and the back of the neck will do.But who I felt for the most were the good folks of Cipolla Rossa who worked in front of their wood-fired pizza oven. “It was tough,” said Josh who survived by keeping towels dipped in ice water on his neck.Our regulars were in and out early with their insulated bags, rolling coolers and big hats. Everyone at all the markets stayed well-hydrated and no one hit the ground from heat exhaustion. We’re not halfway through summer so the potential to experience more high temperatures remains. In the event of another heat wave, Central Farm Markets will do everything to keep our customers and vendors safe. Keep in touch with what’s going on by following our social media accounts on Facebook, Twitter and Instagram or subscribe to our weekly eBlast that keeps you informed of what’s happening at the market.